How to Use Coconut Oil to Lose Weight

How to Use Coconut Oil to Lose Weight

You can use coconut oil in a number of ways, especially in your kitchen, for you to be able to drop down to your ideal weight (or at least maintain your current weight). Begin by following these food preparation tips:

1. Incorporate coconut oil in your slimming smoothies.

This recipe for a delicious weight-friendly smoothie lets you enjoy one without the clumps of coconut oil. Yummy Raspberry Smoothie Ingredients:

Melted coconut oil (1 to 2 tablespoons); Rolled oats (3 to 4 tablespoons);
Milk (3/4 cup); Frozen raspberries (1 cup);
Vanilla extract/powder (1/2 teaspoon);
Heavy cream (1/4 cup);
ground nutmeg (a dash);
Honey date (1 piece).

Directions:

In a small bowl, mix the rolled oats, milk, vanilla extract/powder, heavy cream, ground nutmeg, and honey date together. Stir well before leaving it to soak for about one hour to eight hours. Blend the soaked mixture in a food processor along with the frozen raspberries. Once the mixture turns smooth, add the coconut oil in small amounts to ensure that no clumps are formed. Serve in a tall glass.

2. Make your sweet treats weight-friendly with coconut oil.

If you are trying to lose weight but you’re having a hard time staying away from desserts, then coconut oil can be an ingredient that will save you from the guilt. Here is a sneaky way for you to indulge in a sweet treat without wreaking havoc on your weight loss plan. 

Decadent Coco Butter Cups 

Ingredients:

Coconut oil (3 tablespoons);
Vanilla extract (1 tablespoon);
Shredded coconut (1 cup);
Gluten-free, dairy-free, and soy-free dark chocolate (1 pound);
Stevia extract (10 drops). 

Directions:

Place the coconut oil (2 tbsp), shredded coconut, vanilla extract, and stevia extract in a blender and process until well blended and the mixture turns out thick and smooth (with the consistency of almond butter).

Let the coconut mixture stand while melting the chocolate in a bowl placed inside a small pot filled with boiling water.

Add the rest of the coconut oil (1 tbsp); once melted, pour half of the melted chocolate and coconut oil mixture into silicon muffin cups (ensure that the sides of the muffin cups are coated by rotating them). 

Transfer the filled muffin cups in the freezer to allow them to set. Once hardened, remove from the freezer and fill each cup with one tablespoon of the prepared coconut mixture (to flatten, gently press down using the back of a spoon).

Top the coconut mixture with the remaining chocolate and coconut oil mixture, and then return to the freezer to set. Once completely hardened, take out of the muffin cups and serve immediately (or keep in an airtight jar). 

3. Use coconut oil as a healthy stand-in for unhealthy fats when baking.

Coconut oil is ideal for cooking, especially since it can withstand high temperatures. In fact, it is commonly used in baking. Coconut oil is a good substitute for margarine, butter, and vegetable oils in most baking recipes, such as the following: 

• Coconut Oil Chicken Roast

Ingredients:

Melted coconut oil (1/4 cup);
water (2 tablespoons);
quartered small yellow onion (1 piece); chicken stock (1/2 cup);
halved garlic cloves (4 pieces);
corn starch (1 ½ tablespoons);
melted grass-fed butter (1/4 cup);
sea salt (a pinch + a handful);
freshly ground pepper (a dash + a handful); garlic powder (1/2 teaspoon); celery (1 stalk);
and chicken (1 whole).

Directions:

Set the oven at 425 degrees to preheat. After removing the giblets and washing in warm tap water, dry the chicken thoroughly.

Use a handful each of pepper and salt to season the cavity before stuffing with the garlic, celery, and onion. Use a brush to coat all sides of the chicken with the coconut oil and melted grass-fed butter, then season all over with the garlic powder and the remaining pepper and salt.

Set the seasoned chicken in a large roasting pan and place in the oven to roast for about eleven minutes.

Lower the heat (down to 350 degrees) before basting the chicken, and then allow to roast for one hour, by which time its juices should run clear when pierced between the thigh and leg. Use the pan juices to baste the chicken every ten to fifteen minutes (except the last ten minutes); transfer the remaining pan juices to a saucepan heated over medium-low heat and add in the chicken stock.

Meanwhile, combine the corn starch with the water, then pour into the saucepan. Whisk well while bringing to a gentle boil. Once the gravy has thickened, serve alongside your roasted chicken. 

4. Enhance the flavor of your fried foods with coconut oil.

If you have had trouble using other healthy oils in frying because of their limited capacity to withstand high temperatures, coconut oil will
be ideal to use. It’s a less decadent alternative to the refined cooking oils that you might be using in your kitchen. This satisfying shrimp recipe lets you try using coconut oil in your fried dishes:

• Delicious Coconut Shrimp

Ingredients:

Coconut oil (1 to 2 cups);
Almond flour (1 cup);
Sea salt (1 tablespoon + 1 teaspoon);
Eggs (2 pieces);
Garlic powder (1 teaspoon);
Pepper (1 teaspoon);
Thinly shredded unsweetened coconut (1 cup);
Shrimp (1 pound);
Water (1 teaspoon);
Honey (2 tablespoons).

Directions:

In a skillet heated on medium-high, pour the coconut oil. Meanwhile, peel and de-vein the shrimp with their tails on. In a large bowl, combine the eggs, water, salt (1 tsp), pepper, and garlic powder by beating well.

In a separate bowl, stir the almond flour and shredded coconut together. Douse each shrimp into the egg mixture before coating with the flour mixture, and then fry in the heated oil for about three minutes on each side. Sprinkle with the remaining salt (1 tablespoon) before serving.